Roast vegetable chilli
Quick and easy to prepare, roasting the vegetables first really helps to bring out the flavour.
Servings 3 –4
- 300 g carrots about 3–4, cut into chunks
- 300 g parsnips about 3–4, cut into chunks
- 300 g butternut squash about ½, peeled and cut into chunks
- 2 onions sliced
- 2 peppers any colour, seeded and cut into chunks
- 2 tbsp rapeseed oil
- 1 clove of garlic
- 1 tsp each ground cumin ground coriander, and chilli powder
- ½ tsp ground cinnamon
- 400 g can chopped tomatoes
- 400 ml water
Preheat the oven to 200℃ /180℃ fan/gas mark 6.
Scatter the vegetables in a single layer over two baking trays and drizzle with half the oil. Toss the vegetables with your hand so that they are lightly coated with oil and roast in the oven for about 30 minutes until tender and beginning to brown.
After about 20 minutes, heat the remaining oil in a large saucepan and add the garlic. Cook for 30 seconds or so. Add the ground spices and stir into the oil. Add the tomatoes and water, and bring to the boil.
Reduce the heat and simmer for about 5 minutes to reduce slightly while the vegetables finish roasting.
Stir in the roasted vegetables. Adjust seasoning to taste and serve with rice or couscous.
Calories: 313kcal | Carbohydrates: 55g | Protein: 5g | Fat: 10g | Sodium: 285mg | Potassium: 1543mg | Fiber: 13g | Sugar: 19g | Vitamin A: 27785IU | Vitamin C: 125.8mg | Calcium: 191mg | Iron: 3.3mg